In a heavy-based pan heat up your beef dripping on a slow heat and add your sliced onions, cook until tender and transparent but do not burn allow 6-8 minutes.
Add into the pan the roast potatoes and warm through – this should only take about 4-5 minutes, try and break them up slightly but you want to leave them still chunky.
Now add in the sliced Scotch beef, stir very lightly and now add a little of the gravy to moisten and place in the oven to heat right through.
To make your brown sauce – heat the chopped red onion in a little of the Stark Rapeseed oil until cooked then deglaze the onion with the whisky and reduce until just about all liquid has evaporated and allow to cool.
In a separate bowl add the HP Brown Sauce and Heinz Tomato Ketchup together mix in the cooked onions add in your tabasco and Lea & Perrins to taste, finish with the chopped parsley. Brown Sauce Done.
Take your pre-cooked beetroot and cut into rough quarters, pan fry them in a little more of the Rapeseed Oil until slightly caramelized.
To Serve –
Take a good-sized oven-proof bowl for authenticity purposes and place in a good portion of the stovies making sure they are moist and loose and not too dry. Top with your roasted beetroot and the Taste of Arran Oatcakes finish with the chopped parsley and drizzle a little more of the Taste of Arran Stark Rapeseed Oil on top.
Serve with the Taste of Arran Hot Crunchy Mustard.
Simple but very effective. Enjoy.